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Preparation

Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.

Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.

Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.

Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.

Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Nutritional analysis provided by Bon Appétit

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Recent Reviews

Very fresh and delicious. I made a few changes to the recipe to bring more flavor out. I used Oretega's whole green chili's instead of the chipolte, I added 1 tsp of salt and 1 tbsp of sugar at the very end of cooking the sauce, and I fried the tortillas in 1/4 inch of vegetable oil instead of baking, and I omitted the lettuce. I also used the hot oil to cook the eggs and spooned the hot oil over the yolks (2 minutes). I let the sauce soften the tortillas on the plates to make them easier to eat with a fork. I have never seen my wife clean her plate before, and she asked that I make this again for our neighbors.

tholahan from E. Wenatchee, WA /

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I liked the basics
of this recipe but
tweeked it some and
LOVED the results.
I used fresh
tomatoes rather than
canned. After
heating the bean
mixture, I removed
half of it and
blended it with a
stick blender. I
then added it back
into the pan, giving
the beans a great
texture. I used
flour tortillas
because that it what
I had. I toasted
them in the oven,
spread the beans on
the tortillas and
then topped that
with cheese. I then
put it all under the
broiler for a minute
to melt the cheese.
The eggs went on
top of this. I
didn't have avocados
so heated some
jarred green chili
and ladled this over
the whole thing.
Topped off with sour
cream and the whole
thing was to die
for!

kellyh500 from Denver, Co /

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I liked this. I didn't use chipotle chiles, I instead used a fresh jalepeno. I also used flour tortillas instead of corn, personal preference. Tasted great...will make again

amslivk from Chicago /

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This was sooo good. I did use a whole can of the chipotle chiles instead of just 2tspns - we like things hot!

A Cook from Savannah, GA /

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Great recipe - we double
the amount of avocado
though. We make it for
Sunday night guests, they
request it!